A Unique Anniversary Tradition

My wedding anniversary is usually a quiet celebration for the two of us. I like fixing Mike his favorite dinner and staying at home. He prefers taking me out to my favorite restaurant. We rarely plan a romantic get-away because June is the time to get my garden growing. My brother, Michael, however has a very unique anniversary tradition. He and his wife, Maria, host a party for friends and family. Their annual Jell-O Fest has become an event that I look forward to every year.

Maria and Michael came up with this idea sixteen years ago. Jell-O was not normally served at their home because of the high sugar content. They thought it would be great fun just once a year to splurge and have a buffet of anything made with Jell-O. Activities include a Jell-O puzzle and singing the famous “Jell-O Song” in a round. That was the beginning of what is now a fun get-together planned around their special day, September sixth.

This year’s fest was well attended. Over 50 people came representing 16 different families. Sixteen creative Jell-O items were entered into the contest. Milton Moody baked pastries filled with cheesecake pudding and lingonberry jam. Milo Calvin Moody brought a lime Jell-O salad, the kind that made our state famous. (Utah is the only state to prefer lime Jell-O over red!) Rachel Jones brought a chocolate dessert that was amazing, and Elisabeth Oldham won the award for the “Most Original Use of Jell-O,” sculpting a snowman out of Jell-O and a little bit of water. Everyone who entered got a prize and an elegant certificate of merit. I was honored to win the “Sweepstakes” award with my Angel Berry Delight.

The celebration is not limited to Provo. This year, my sister and her husband enjoyed Lime Cottage Cheese Salad in Switzerland. Michael and Maria have held their Jell-O Fest in Haiti for three years and one year in Jerusalem. The next three years they will have their party in paradise: Michael will be a temple president in Tahiti. So while they will be packing three packages of Jell-O and leaving us, their children will carry on with the tradition here. After all, Utah is the Jell-O Capital of the World (www.awesomeamerica.com) and the Moody family knows how to celebrate.

Angel Berry Delight
By Marilyn Atwood

1 cup sugar
4 Tbsp. cornstarch
1 3 oz. pkg. raspberry gelatin
2 cups water
1 8 oz. pkg. cream cheese, softened
1 8 oz. carton raspberry yogurt
1/2 cup powdered sugar
1 cup heavy cream, whipped
1 angel cake cut into 1-inch cubes
3 cups fresh raspberries *
1 can whipped topping

Make a glaze by mixing sugar, cornstarch and gelatin a saucepan. Add water, bring to a boil and cook until thickened. Set aside to cool. In a small bowl, beat cream cheese until smooth. Blend in powdered sugar and yogurt. Fold in cream. In a 4 qt. clear glass bowl, layer a third of the cake cubes, glaze, raspberries and cream mixture. Repeat to make three layers. Garnish with whipped topping and more raspberries. Cover and refrigerate for at least 2 hours or overnight. * Substitute strawberries, blueberries or use all three.